Egg and Okra Curry
A savory tomato-based curry featuring tender okra and soft-boiled eggs
Why This Recipe Works
This classic curry relies on a base of slow-cooked shallots and tomatoes for its deep, savory flavor. Adding the eggs at the end ensures they stay tender while soaking up the rich, turmeric-infused sauce.
Instructions
Heat the oil in a 4-quart pot over medium-high heat. Add the diced shallots and cook until they have softened and become translucent.
Lower the heat to low and stir in the garlic and chiles. Cook until the garlic is fragrant and starting to turn golden, about 2 minutes—if the garlic begins to stick, remove the pot from the heat briefly to prevent scorching.
Stir in the turmeric, paprika, cayenne, and salt. Add the tomatoes and increase the heat slightly to medium-low, cooking until the tomatoes break down completely and a thick sauce forms.
Add the okra, sliced shallots, and fish sauce. Simmer until the okra is just tender but still holds its vibrant color and shape, about 3 minutes.
Halve the hard-boiled eggs and gently nestle them into the curry, cut-side up. Simmer just until the eggs are heated through, being careful not to break the yolks as you stir.
Serve hot with plenty of cilantro sprigs for garnish.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- Thai chiles: 1/2 jalapeño, seeded and minced
